Choco Butternut Donuts

Easy Choco Butternut Donuts that are baked at home but tastes equally delicious as the commercial ones. You will love these baked chocolate treats that are coated in a milky, coconutty streusel fresh from the oven!

Hi bakers! Here is another donut recipe for you- Choco Butternut Donuts. These are baked chocolate donuts that are moist and chocolaty, especially as they sit longer. They are dipped in a simple vanilla glaze, then coated in a super delicious butternut streusel.

Yes, they are the orange-colored donuts that you often see in donuts shops. They look bright, vibrant and they are so flavorful. They are so good that I cannot stop at one!

Choco Butternut Donuts

The distinct orange color of choco butternut donuts is from orange food dye. If you can’t find orange food color, use three drops of yellow and 2 drops of red to make orange. Repeat these drops until the intensity you prefer is achieved.

Choco Butternut Donut also has that edge of flavor coming from the nutmeg. This is what gives the butternut donut its signature flavor. If you are not into this spice, you can lessen or even omit the nutmeg, but then it would not be choco butternut without it.

How to Make Choco Butternut Donuts

Make the Baked Chocolate Donut Batter. Preheat oven to 350 F. Lightly grease 2 donuts pans (6 cavities each). In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, whisk together eggs, sugar, melted butter and milk. Add the dry ingredients to the wet mixture and stir the batter just until combined.

Pipe the batter into the donuts pans. Transfer the batter into a piping bag and pipe the batter into the donut pans until they are 3/4 full. Bake the donuts for 10-12 minutes, or until they spring back to the touch. Cool the donut pans on a wire rack.

To make the glaze, stir together powdered sugar, vanilla extract, salt, and milk in a bowl until smooth. The glaze should have a fluid consistency so that you can coat the donuts easily. 

To Make the streusel, melt butter over low heat in a wide pan. Add vanilla extract and 2-3 drops of orange food coloring. Stir to distribute. Immediately add in dried coconut, flour, milk powder, and nutmeg. Stir and toss the mixture until everything is incorporated and the color is equally distributed. Turn off heat and remove the pan from the stove.

Make the  Donuts! Coat the donuts with glaze by dipping them in the bowl, then roll and toss them in the streusel. It helps to press the streusel down against the donuts to coat them fully.

Then, enjoy each and every bite of these delicious copycat donuts. Store leftovers in a tightly covered container ( may I suggest a cake dome? I love, love, love mine!)

More Donut Recipes to Try

• Basic Fried Donuts
• Tiramisu Donuts
• Yeast Donuts with White Chocolate Glaze ( Al Capone)
• Baked Cinnamon Sugar Donuts

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Choco Butternut Donuts

Yield: 12 donuts

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Easy Choco Butternut Donuts that are baked at home but tastes equally delicious as the commercial ones. You will love these baked chocolate treats that are coated in a milky, coconutty streusel fresh from the oven!

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Ingredients

For the Donuts

• 1 and 3/4 cup all-purpose flour
• 1 cup sugar
• 3/4 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup milk
• 2 eggs
• 4 tbsp melted butter

For the Glaze

• 4 cups powdered sugar
• 1 tsp vanilla extract
• 10-12 tbsp milk
• 1/4 tsp salt

For the Butternut Streusel

• 1/4 cup butter
• 1/2 tsp vanilla extract
• 2-3 drops orange food color
• 1/2 cup sweetened dried coconut
• 1/2 cup all-purpose flour
• 1/2 cup milk powder
• 1/4 tsp nutmeg

Instructions

1. Preheat oven to 350 F. Lightly grease 2 donuts pans (6 cavities each). In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, whisk together eggs, sugar, melted butter and milk. Add the dry ingredients to the wet mixture and stir the batter just until combined.
2. Transfer the batter into a piping bag and pipe the batter into the donut pans until they are 3/4 full. Bake the donuts for 10-12 minutes, or until they spring back to the touch. Transfer the donut pans to a wire rack to cool.
3. To make the glaze, stir together powdered sugar, vanilla extract, salt, and milk in a bowl until smooth. The glaze should have a fluid consistency so that you can coat the donuts easily. You can add a bit more powdered sugar to thicken it up, or a few teaspoons of milk to thin it down.
4. To Make the streusel, melt butter over low heat in a wide pan. Add vanilla extract and 2-3 drops of orange food coloring. Stir to distribute. Immediately add in dried coconut, flour, milk powder, and nutmeg. Stir and toss the mixture until everything is incorporated and the color is equally distributed. Turn off heat and remove the pan from the stove.
5. Coat the donuts with glaze by dipping them in the bowl, then roll and toss them in the streusel. It helps to press the streusel down against the donuts to coat them fully. Store donuts on a tightly covered container at room temperature for up to 3 days.

Notes

• If you do not have orange food coloring, use 3 drops of yellow and 2 drops of red. Repeat until you reach the intensity of orange that you desire.
• If you cannot find sweetened dried coconut, add 1/4 cup of granulated sugar to the streusel ingredients.
• Making the streusel is a quick process. You mix everything over low heat just until the mixture is combined well.

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  Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 482Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 558mgCarbohydrates: 81gFiber: 2gSugar: 66gProtein: 10g